Best Copycat Texas Roadhouse Chili Recipe

If you’ve ever been to Texas Roadhouse, you know their chili is a whole experience. It’s rich, savory, and packed with just the right level of spice. This copycat recipe lets you recreate that iconic bowl at home, with all the hearty flavor and a thick, comforting texture. Plus, it’s a one-pot wonder, perfect for feeding a crowd or making ahead for busy weeknights. Let’s dive in and get cooking!

this RECIPE

A memory of the perfect bowl of chili

The first time I had Texas Roadhouse chili was on a chilly autumn evening. After a day of running errands and braving the brisk winds, I finally sat down to a steaming bowl of their signature chili, and it was like an instant warm hug. The aroma of cumin and smoked paprika hit me first, followed by the tender chunks of ground beef and subtle kick of jalapeños. I remember scooping it up with the tiniest bit of shredded cheese melting into the broth and thinking, “I need to recreate this at home.” Now, I’ve perfected a recipe that’s as close as it gets, and I’m so excited to share it with you!

A little background on Texas chili

Texas chili, also known as “chili con carne,” has its roots in the rich culinary history of the American Southwest. Traditionally, it’s a hearty stew of beef, chili peppers, and spices, but without beans or tomatoes. However, as recipes evolved, tomatoes and beans became popular additions, especially outside of Texas. Texas Roadhouse’s version includes these ingredients, along with a few unique twists, like masa harina (corn tortilla flour) for thickening, giving it an incredible depth of flavor and texture. So while this recipe may not be the purist’s Texas chili, it’s every bit as satisfying!

Key ingredients to make this chili shine

Let’s break down what you’ll need and why each ingredient is essential:

• Lean ground beef (80/20): The 80/20 ratio gives the chili just enough fat for flavor without making it greasy. If you’re out of ground beef, ground turkey works too, but the beefy flavor is hard to beat.
• Garlic, onion, and jalapeños: These aromatic ingredients form the chili’s flavor base. Fresh garlic and diced jalapeños add a bit of spice and a lot of character. Adjust the jalapeños to control the heat level!
• Cumin, chili powder, and smoked paprika: These spices are essential for that smoky, earthy flavor. If you like it spicier, try using a hot chili powder, or add a pinch more crushed red pepper flakes.
• Crushed tomatoes: This gives the chili body and a touch of sweetness. Crushed tomatoes meld into the broth nicely without making it too tomato-forward.
• Kidney beans: A classic addition, these beans add protein and texture. Feel free to swap them with black beans or pinto beans if you prefer.
• Masa harina: This corn flour is a secret weapon for thickening the chili, giving it that signature Texas Roadhouse texture. If you don’t have masa harina, you could use cornmeal in a pinch, though it won’t dissolve as smoothly.

Kitchen gear: What you need (and what you can totally skip)

For this recipe, all you really need is a large pot or Dutch oven. Here’s the lowdown on helpful kitchen tools:

• Dutch oven or large pot: A heavy-bottomed Dutch oven is ideal because it distributes heat evenly, which helps to brown the beef and simmer the chili beautifully. However, any large pot will work.
• Wooden spoon: This is my favorite tool for breaking up the ground beef and stirring the chili without scratching the pot. A silicone spatula works too.
• Jar with a lid: For the masa harina mixture, a small jar with a lid helps shake everything into a smooth slurry. You can also whisk it in a bowl, but the jar method is mess-free and fast.

Step-by-step: Making the perfect Texas Roadhouse chili at home

Alright, let’s get into it! I’ll walk you through each step so it feels like we’re cooking together.

1. Brown the beef
   Start by browning the ground beef in your pot over medium-high heat. Stir frequently to break it up as it cooks. This step is crucial because browning the meat adds tons of flavor. Once there’s no pink left, tip the pot and carefully spoon out any excess fat (a slotted spoon helps here). Dab the pot with paper towels to remove any extra grease – you want flavor, not oil!
2. Add aromatics
   Toss in the minced garlic, diced onion, and jalapeños. Stir everything together and let it cook for about two minutes. This step releases all those incredible flavors and softens the onions. You’ll notice the kitchen starting to smell amazing!
3. Season it up
   Now, add in your spices – cumin, chili powder, smoked paprika, black pepper, salt, Italian seasoning, and a little brown sugar. Stir and cook for another two minutes to let the spices “bloom” and deepen in flavor. You’ll know it’s ready when everything smells warm and fragrant.
4. Simmer with tomatoes and beans
   Pour in the crushed tomatoes, kidney beans, and a splash of vinegar. The vinegar balances the richness with a subtle tang. Reduce the heat to low and let it simmer for about 20 minutes, stirring occasionally. This slow simmer is what really brings the flavors together.
5. Thicken with masa harina
   In a small jar, combine 3/4 cup of beef broth with the masa harina. Shake it up until it’s smooth (or whisk if you’re using a bowl). Pour this mixture into the chili and stir well. Let it cook for an additional 10 minutes, so the chili thickens up to that perfect, hearty consistency.
6. Serve and enjoy!
   Ladle your chili into bowls and top with shredded cheddar cheese and a sprinkle of diced red onion for that classic Texas Roadhouse touch. Time to dig in!

Variations and adaptations: Make it your own

Here are some ways to customize this chili:

• Vegetarian version: Swap the beef for a plant-based ground meat substitute, and use vegetable broth instead of beef broth. You can also add more beans (like black beans or pinto beans) to make it extra hearty.
• Spice it up: For a spicier chili, add extra jalapeños, more crushed red pepper flakes, or a splash of hot sauce. If you’re a fan of smoky heat, try chipotle powder instead of regular chili powder.
• Lower-carb option: If you’re watching carbs, skip the beans and the masa harina. Instead, you can let the chili reduce naturally for a thicker consistency, or stir in a bit of cream cheese for a creamy twist.
• Seasonal add-ins: Toss in diced bell peppers, corn, or even a few chunks of sweet potato for added texture and flavor.

Serving suggestions: A bowlful of comfort

To serve your Texas Roadhouse-style chili, ladle it into deep bowls and top with shredded cheddar cheese and diced red onions. If you’re feeling fancy, add a dollop of sour cream or a sprinkle of fresh cilantro. Serve it with a side of warm cornbread or tortilla chips – they’re perfect for scooping up every last bite! This chili also pairs beautifully with a simple green salad to balance out the richness.

drink pairings

For a refreshing drink to enjoy with your chili, try an ice-cold sweet tea, a classic Southern choice that complements the spices. If you prefer something bubbly, a lime or lemon soda adds a nice contrast to the heat. For a more adventurous option, try a spicy ginger ale – it adds a zesty punch that goes surprisingly well with chili!

Storing and reheating leftovers

If you have leftovers, lucky you! Store the chili in an airtight container in the refrigerator for up to 4 days. Reheat it on the stove over low heat, adding a splash of water or broth to loosen it up if needed. This chili also freezes beautifully – portion it into freezer-safe containers and freeze for up to 3 months. When you’re ready to enjoy it again, just thaw overnight in the fridge and reheat.

Scaling the recipe for a crowd

Need to feed a crowd? This recipe doubles easily! Just make sure you’re using a pot large enough to hold everything. If you’re halving the recipe, reduce the cooking time slightly, as the smaller volume will heat up and thicken faster.

FAQs

1. Can I use ground turkey instead of beef?
Absolutely! Ground turkey is a leaner alternative, but keep in mind it won’t have quite the same richness. You might want to add a bit more seasoning to keep the flavors bold.

2. Is it necessary to add the masa harina?
The masa harina is what gives the chili a thicker, slightly creamy texture. You can skip it, but the chili will be a bit thinner. Cornmeal can be a good alternative.

3. How can I make the chili less spicy?
To tone down the spice, reduce the jalapeños and skip the crushed red pepper flakes. You can also add a bit more brown sugar to balance the flavors.

4. What can I substitute for kidney beans?
Feel free to use black beans, pinto beans, or even chickpeas! Any of these will add a nice texture to the chili.

5. Can I make this in a slow cooker?
Yes! Brown the beef and sauté the aromatics first, then transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Add the masa harina mixture in the last 30 minutes to thicken.

Enjoy this hearty Texas Roadhouse chili any time you’re craving a warm, comforting meal. It’s easy to make, packed with flavor, and perfect for cozy nights in!

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